Flan (Creme Caramel)

Posted by CookinMom April 27, 2001

This is a wonderful dessert after a rich or highly spiced meal,
and it also makes a delightful snack.
Creme Caramel is an old
French specialty which they taught to the Mexicans during the time
they ruled Mexico.
The Mexicans have re-named it Flan, and have
made it even better.
Now it can be found all over Mexico, from the
finest restaurant to the small street vendor, and is enjoyed by
all.
This version is nicely sweet, light as a maidens breath, and
perfectly textured.

Bring gently to boil, stirring often:

4 3/4 cups milk
1 1/3 cups half-and-half
2 cups granulated sugar
Zest of one lemon
Good grating of nutmeg

Cool milk mixture.
While it is cooling, prepare the Caramel.
In
a heavy pan, bring to a boil:

2 cups granulated sugar
1/4 cup water

Stir until sugar is melted.
Boil over high heat without stirring
until sugar caramelizes to a light golden brown.
Watch it
carefully, it can go past the light brown stage quickly and burn.
Pour into twelve custard cups and swirl carefully to coat bottom
evenly about 1/8 inch thick.
Be careful, this stuff really burns if
you get it on you.

While the caramel cools, beat well together:

12 egg yolks
8 whole eggs

When milk mixture has cooled to lukewarm, beat the eggs gently
in, then strain.
Pour into the prepared custard cups.
Dust with a
delicate touch of cinnamon and/or nutmeg.
Stand cups in baking pan
and carefully fill pan with enough hot water to come about half way
up sides of cups.
Bake at 300 degrees F about one hour or until
knife or bamboo skewer inserted in center of cup comes out
clean.

To serve, run knife carefully around inside of each cup.
Turn
out gently onto serving plate.
Garnish with a bit of mint and a
dollop of whipped cream.

Beef Bourguignonne

Posted by jerseyjan 7/21/01 4:07:37 pm

A delightful dinner a friend made for me some time ago.
Just had
to have the recipe.
A bit time consuming but well worth it!

3 slices bacon
1/4 cup oil
1 (3 pound) chuck roast
1/3 cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 medium onions, diced
2 cloves garlic, minced
1/4 cup cognac or brandy
1 cup Burgundy wine
1 cup beef broth
2 bay leaves
8 carrots, cut up
1/2 pound tiny white onions
16 fresh whole mushrooms

Brown bacon until crisp, then crumble.
Add oil to bacon
drippings.
Cut chuck roast into 1-inch cubes, then toss pieces into
a mixture of the flour, salt and pepper.

Coat beef cubes and brown meat along with onions and garlic in
the fat mixture.
Drain off fat.
Return the meat, onion and garlic
to the pot.

In a small saucepan heat cognac or brandy and set aflame, then
pour over meat mixture.

Stir in Burgundy wine, beef broth and bay leaves.
Bring to a
boil and simmer for 1 hour until tender.

Add carrots, onions and mushrooms.
Remove bay leaves and simmer
another 20-30 minutes to cook vegetables.
Stir in bacon; garnish
with parsley.

Serve over noodles.

Can thicken with 2 teaspoons cornstarch mixed with water if
desired.

NOTE: I’ve improvised and made this in the crockpot too.

Beef Burgundy

Posted by LladyRusty 2/14/2002 12:37
pm

3 pounds beef, cut into 1 1/2-inch squares
2 tablespoons olive oil
2 sliced onions
2 garlic cloves, minced
3 cup mushrooms, cut into quarters
1 bay leaf
1 teaspoon thyme
Dash Worcestershire sauce
1/2 teaspoon white pepper
1/2 bottle Burgundy wine (750ml)
4 1/2 cups water
1/2 cup butter
1/2 cup flour

Brown meat in olive oil in 5-quart Dutch oven.
Add onions and
garlic and cook 5 minutes.
Add mushrooms, bay leaf, thyme,
Worcestershire and pepper.
Add wine and water.

Cover and bake at 350 degrees F for 2-3 hours or until meat is
tender.
In bowl, blend together flour and butter.
Stir into stew
mixture.
Heat to boiling.
Then simmer until thickened.

Servings: 8

French Pepper Steaks

Posted by swm56 April 30, 2001

4 beef tenderloins, 1 1/2 inches thick
3 tablespoons cognac or brandy
1/4 teaspoon tarragon
6 tablespoons butter
1/2 pint heavy cream

Grind Lots of pepper into a dish, sprinkle in tarragon.
Press
tenderloins in dish and grind more pepper on top.
Press in with
flat of knife.

In a hot skillet, add 2 tablespoons butter and brown meat on
both sides.
Turn and cook about 3 minutes more for rare (or cook
more to your preference).
Remove to a platter and turn heat to low.
Add remaining butter, melt and add brandy slowly, letting brand
cook out and scraping brown bits.
Add cream, mix in well and season
to taste.
Pour sauce over tenderloins.

French Beef Stew

Posted by liz April 29, 2001

2 pounds beef (chuck, rump or brisket), trimmed,
cut 2-inch pieces
4 cups red wine
1 bay leaf
2 cloves
1 onion, peeled and halved
1 clove garlic
4 tablespoons butter
4 ounces thick bacon, cut into 1/2-inch pieces
1/2 cup flour
1 teaspoon thyme
1 1/2 cups beef stock
Salt and pepper
12 small pearl onions
2 tablespoons butter
1 teaspoon granulated sugar
12 mushrooms, quartered
2 tablespoons soft butter mixed with 2 tablespoons flour
Chopped parsley

In a large bowl combine beef chunks, wine, bay leaf, cloves,
onion and garlic.
Toss together to coat meat, cover bowl with
plastic wrap and refrigerate for 4 to 12 hours.

In a large heavy pot, melt butter and cook off bacon until just
crispy and set aside to drain.

Scoop beef from marinade and pat dry with paper towels.
Toss in
a bowl with flour to coat.
Shake off excess flour.
Add the floured
beef to the pot and cook until nicely browned.
Stir in the onion
and garlic from the marinade, as well as the thyme, stock and
season with salt and pepper.
Bring to a boil.
Reduce heat and
simmer for 1 1/2 hours or until meat is tender.

Peel the pearl onions and trim off a little bit of the root end.
Melt butter in a small skillet and add pearl onions.
Toss to coat
and pour in 1/4 cup of water and cover.
Simmer until tender.
Uncover and allow liquid to evaporate.
Sprinkle in 1 teaspoon sugar
and shake pan over medium heat until onions begin to brown and
caramelize.
Season with salt and pepper.

In another skillet melt 3 tablespoons butter and cook mushrooms
until golden brown.
Stir in crispy bacon bits and season with salt
and pepper.

When the beef is tender, remove meat with a slotted spoon to a
bowl.
Simmer sauce until thickened and stir in flour/butter mixture
to help thicken.
Season sauce to taste.
Return beef to pot and
bring stew to a boil.
Serve hot with boiled potatoes, pearl onions,
mushrooms and garnish with chopped parsley.

French Onion Soup

Posted by swm56 April 30, 2001

This is a recipe from a very good French cook we spent a few
years with, and the best French onion soup I’ve
ever had.

3 medium onions, thinly sliced
2 tablespoons butter
1 tablespoon flour
2 cups consommé
4 cups water
1/4 cup boiled milk
1/4 pound grated Swiss cheese
6 dried slices French bread
Salt and pepper
2 tablespoons melted butter

In heavy skillet, cook onions in butter until slightly brown.
Sprinkle with flour and cook over low heat until golden, never
allowing them to become dark brown.
Add consommé and
water.
Bring to a boil, stirring constantly with a wooden spoon,
then simmer gently for 20 minutes, uncovered.

Add milk.
Pour into ovenproof casserole or individual bowls.
Place slices of bread on top, sprinkle generously with cheese.
Brown quickly under broiler flame.

Serves 4 to 6.